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Leah Kirchmann’s butternut squash soup recipe

Warm up your holiday guest with this delicious soup

Homemade Autumn Butternut Squash Soup with Bread

Prepare your holiday meal with some inspiration from Leah Kirchmann who has kindly shared with Canadian Cycling Magazine four of her favourite festive recipes. First up, a delicious butternut squash soup.

Leah Kirchmann’s tourtière, festive black bean brownies, and rotkohl

Homemade Autumn Butternut Squash Soup with Bread

by Leah Kirchmann

I love any kind of soup during the cold winter months and butternut squash soup is one of my go-to recipes. A perfect way to warm up your dinner guests if you are just getting back from a ride.

RELATED: Healthy habits for the off-season

Ingredients

1 large butternut squash
1 tbsp maple syrup
1 shallot, chopped
4 cups vegetable or chicken broth
1/4 tsp nutmeg
1 tsp salt (more to taste)
black pepper to taste
1 bunch cilantro, chopped (optional)

RELATED: 4 strategies for staying summer lean all winter

Directions

1. Heat oven to 425 F, cut butternut squash in half lengthwise and scoop out the seeds.

2. Rub a small amount of olive oil on the cut sides of the squash and place cut side down on a foil-lined baking tray.

3. Bake until squash is very soft and edges are caramelized. Depending on size between 45 to 90 minutes.

4. Heat olive oil in a pot over medium heat and add chopped shallots.

5. Cook for a few minutes then add the minced garlic and cook for another minute while stirring.

6. Add squash (removed from skin), maple syrup and other spices.

7. Add 3 cups of broth. Use an immersion blender to mix everything until completely smooth, or transfer soup in small batches to a countertop blender.

8. Add more stock until desired consistency is reached and adjust spices to taste.

Optional: serve topped with chopped cilantro and fresh ground pepper.

RELATED: 4 strategies for staying summer lean all winter